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Welcome to the food LAB
 

food  LAB

Relishing Sustainability

The food LAB brings together players from the food industry, research, associations, politics, agriculture, gastronomy, retail and other sectors at the BE-U.

LAB  Members

Unique collaboration

As members of the food LAB, we are jointly exploring the potential of our sustainable food concept as a pioneering model for urban solutions.

BE‑U  food

A holistic approach

Our sustainable food concept for the BE-U is based on a holistic approach that takes ecological, social and economic factors into account.

News

From the food LAB

Discover the latest developments, current projects, discussions and events. Find out more and become part of our community!

food LAB

Relishing Sustainability

LAB  Members

Unique collaboration

BE‑U food

A holistic approach

News

From the food LAB

Relishing Sustainability

The food LAB unites stakeholders from diverse sectors including the food industry, research, associations, politics, agriculture, gastronomy, and retail at BE-U. Our core mission is to collaboratively implement sustainable food concepts within the BE-U framework. This is achieved by tackling various thematic focal points in specially selected working groups, which are discussed across multiple sessions. 

Through ongoing partnerships with prospective businesses, retailers, and gastronomic venues at BE-U, our objective is to establish a resilient and sustainable urban food ecosystem.

Guided by our dedication to innovation and sustainable urban food systems at BE-U, we introduce concepts grounded in ecological, economic, and social sustainability principles.

Our overarching goal is to establish a model for progressive dietary practices, positioning BE-U as a local and regional leader in sustainable food initiatives. Our vision extends to transforming BE-U into a sustainable urban hub, emphasizing sustainable food provision and culinary experiences.

The three pillars
of our approach:

Building a Competence Network

We strive to establish a diverse network that brings together stakeholders from the food industry, research and development, and the urban environment. Our shared objective is to develop and implement innovative solutions locally.

Concrete Solution Approaches

We are dedicated to crafting targeted solutions for the specific challenges of urban food supply. Our focus lies on promoting efficiency, sustainability, accessibility, and value creation within the food LAB.

Knowledge Transfer

We actively disseminate our expertise in sustainable food sourcing, supply, and production at BE-U, making it accessible to professionals and the wider public alike.

"At BE-U, we serve up innovation! In the food LAB, we fuse the future of dining with urban food and supply. We're demonstrating how a climate-neutral, circular food concept can transform gastronomy, food production, and local provision in urban areas. By uniting stakeholders from every segment of the food chain, we're pioneering the future of urban nutrition.”

Natalie Tacke, Head of food LAB

Core task

Promote
innovation

Develop sustainable
solutions

Collaboration
and networking

Development of
best practices

Research and
development

Knowledge transfer

"Our gastronomic concept for BE-U aims to establish sustainable partnerships to create a future-proof gastronomy. Recognizing that one-fifth of all greenhouse gas emissions are attributed to food, we acknowledge the crucial role of gastronomy in environmental improvement. Through conscious consumption and sustainability, we aim not only to promote enjoyment in our establishments but also to foster a new appreciation for food and nutrition."

Ruzica Krakan, Concept Manager Food & Beverage

News from the food LAB

Contact persons

Head of food LAB
Natalie Tacke

foodlab@be-u.berlin

Concept Manager Food & Beverage
Ruzica Krakan

foodlab@be-u.berlin

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